Prep: 15 mins
Cook: 50 mins
Easy Serves 4
1 butternut squash, about 1kg, peeled and
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve
Heat the oven to 200C/180C fan/gas 6.
Cut the squash into large cubes, about 4cm/1½in across, then
toss in a large roasting tin with 1 tbsp of the olive oil.
Roast for 30 mins, turning once during cooking, until golden and
While the butternut squash cooks, melt the butter with the
remaining 1 tbsp olive oil in a large saucepan, then add the
onions, garlic clove and three-quarters of the chillies.
Cover and cook on a very low heat for 15-20 mins until the onions
are completely soft.
Tip the butternut squash into the pan, add the stock and crème
fraîche, then whizz with a stick blender until smooth. For a really
silky soup, put the soup into a liquidiser and blitz it in batches.
Return to the pan, gently reheat, then season to taste. Serve the
soup in bowls with swirls of crème fraîche and a scattering of the
remaining chopped chilli.